Instant Pot Scalloped Potatoes Food

INSTANT POT SCALLOPED POTATOES

Instant Pot Scalloped Potatoes image

These Instant Pot scalloped potatoes are an easy preparation. When browned under the broiler, they look and taste as if they were baked in the oven.

Provided by Diana Rattray

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 pounds potatoes (russets or Yukon Gold)
3 tablespoons onion ( finely chopped )
1 1/2 cups cheddar cheese ( divided )
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
Dash nutmeg (freshly grated or ground)
1 cup heavy cream
1 cup whole milk (or half-and-half)
2 tablespoons all-purpose flour
Optional garnish: chopped chives or parsley

Steps:

Gather the ingredients.
Peel the potatoes and slice them into 1/8-inch to 1/4-inch rounds.
Butter a 7-by-2-inch baking pan (or one that will fit in the Instant Pot with the trivet).
Arrange a layer of potatoes in the bottom of the pan. Follow the potato layer with about 1 tablespoon of finely chopped onion, a few tablespoons of cheddar cheese, and a sprinkling of the salt, pepper, and nutmeg.
Repeat the layers two times and then finish with another layer of potatoes, a sprinkling of salt and pepper, and a few tablespoons of cheddar cheese . Don't fill the pan completely; there should be at least 1/2-inch of headspace.
In a bowl, whisk the cream and milk with the flour. Pour the cream and milk over the potatoes. The mixture should come almost-but not quite-to the top of the potatoes.
Add 1 1/2 cups of water to the Instant Pot.
Place the uncovered baking pan on the trivet. Holding the trivet handles, lower it into the Instant Pot.
Lock the Instant Pot lid in place and set the vent to sealing.
Using the manual setting, choose high pressure for 30 minutes.
When the time is up, release the pressure quickly.
Grasp the trivet handles and carefully lift the pan of scalloped potatoes out of the cooker.
Sprinkle the remaining cheddar cheese over the potatoes and place the pan on a baking sheet.
Position an oven rack about 6 to 8 inches below the broiler. Preheat the broiler for about 5 to 10 minutes.
Broil the scalloped potatoes for about 3 to 5 minutes, or until golden brown. If necessary, rotate the pan for even browning.
Garnish with parsley or chives, as desired, and serve hot.
Enjoy!

Nutrition Facts : Calories 419 kcal, Carbohydrate 31 g, Cholesterol 84 mg, Fiber 3 g, Protein 13 g, SaturatedFat 17 g, Sodium 400 mg, Sugar 5 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g

BEST INSTANT POT® SCALLOPED POTATOES

Best Instant Pot® Scalloped Potatoes image

Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!

Provided by Fioa

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds Yukon gold or red potato, cut into 1/4-inch slices
1 cup vegetable broth
½ teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
3 tablespoons heavy cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
Broil in the preheated oven until golden, about 5 minutes.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 43.7 g, Cholesterol 87.7 mg, Fat 27.4 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 17.2 g, Sodium 852 mg, Sugar 1.3 g

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